Reviewed: Feb. 20, 2011

This was really tasty, but hard to unroll from the cotton dish towel. It was pretty sticky. I will make this again because I could have messed it up. So my advice to someone wanting to try this just watch the portion of the instruction. The frosting is really really yummy and really makes the whole dessert. My husband thinks this filling with ANY roll cake would rock! Thanks for summiting this recipe.

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Kelly H-B

Reviewed: Dec. 27, 2010

Absolutely Delicious!

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angeleke18

Reviewed: Nov. 28, 2010

people beg me to make this every fall. Thank You

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Anastasia

Reviewed: Nov. 23, 2010

This was so delicious! I was in an adventurous mood and decided to try this and it actually wasn't too difficult. However, when i was rolling it, it did crack. But that didn't matter in the end really.

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tocookoreat_thatisthequestion!

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Reviewed: Apr. 4, 2010

This pumpkin roll is delicious and easy to make. I have made it about 10 times already and no one has complained. I always sprinkle chopped walnuts or almonds to mixture.

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Carmensita

Cooking Level: Expert

Living In: Miami Beach, Florida, USA

Reviewed: Dec. 21, 2008

THIS IS THE BEST PUMPKIN ROLL RECIPE YOU CAN EVER FIND JUST DO NOT PUT THE LEMON JUICE IN IT. I NEVER HAVE AND IT STILL GREAT.

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Jessica

Cooking Level: Intermediate

Reviewed: Jun. 20, 2008

I can't believe I never reviewed this! This is AWESOME!!!! The best pumpkin roll recipe I've tried. Once I was very low on sugar, so I subbed 1/2 brown sugar, and it is very good like that, too! When rolling, I always dust a piece of waxed paper with a little powderd sugar, then roll the cake and let it cool. The cream cheese filling is perfect! YUM!

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~S~

Cooking Level: Intermediate

Living In: Sacramento, California, USA

Reviewed: Dec. 10, 2007

As a novice the unrolling was tricky. I used parchment paper once it came out of the oven. It worked very well. I can't believe how quickly it disappeared from the tabel...I will definitely me making this many, many times to come.

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NicoleH

Cooking Level: Intermediate

Home Town: North Bay, Ontario, Canada

Living In: Toronto, Ontario, Canada

Reviewed: Dec. 6, 2007

I have been making these rolls for years, this recipe is almost identical to the one I use except instead of ginger I use pumpkin pie spice. For the filling I only use 2 tablespoons of butter instead of 4. I end up making almost 10 rolls a year and this year was the easiest because I just started using Parchment Paper. I bake it on the parchment then take it out of the oven and roll it up warm right in the parchment paper. Another thing I found to make the cake spongy and easier to roll is to beat the eggs until they form peaks, then add the sugar gradually and beat the sugar and eggs for about 5 minutes before folding in the pumpkin (Libby's 100% Pure pumpkin in a can).

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SPARKY0415

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Detroit, Michigan, USA

Reviewed: Nov. 26, 2007

I made this for our family Thanksgiving - it was a HIT! I was a litle worried that it was too moist after it had cooled - but it was fantastic! I will be making it again for Christmas!

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